Blueberry Breakfast Cookies

Blueberry Breakfast Cookies

Prep Time: 40 minutes
Cook Time: 20 minutes
Portions: 24
Order ingredients from blueberries - U.S. Highbush Blueberry Council


  • 2 cups Grape-Nuts cereal
  • 1 cup water
  • 1 1⁄2 cups quinoa
  • 4 cups frozen blueberries
  • 1 cup dried blueberries
  • 4 large eggs
  • 3 teaspoons vanilla extract
  • 1⁄2 teaspoon salt
  • 4 1⁄2 cups whole wheat flour
  • 2 tablespoons baking powder
  • 1 1⁄2 cups unsalted butter, softened at room temperature
  • 2 cups light brown sugar, lightly packed
  • 3 tablespoons lemon juice


  1. Preheat oven to 350°F.
  2. Combine bran cereal, water, eggs, vanilla extract in a medium bowl. Set aside, and allow cereal to absorb liquid for 5 minutes.
  3. In a separate bowl, combine whole wheat flour, baking powder, and salt in a bowl and stir to mix well.
  4. Cream the butter with brown sugar on medium speed in a stand mixer with paddle attachment until the butter is light and fluffy.
  5. Add lemon juice, cooked quinoa, and soaked bran cereal mixture, to stand mixer, and paddle until thoroughly combined.
  6. Gradually add flour mixture to stand mixer until dry ingredients are completely mixed into wet ingredients.
  7. Lower paddle speed of stand mixer to slow-medium, and add frozen blueberries and dry infused blueberries to the dough. Mix until blueberries are just combined into dough – do not overmix.
  8. Using a 4-oz. portion scoop, scoop blueberry cookie dough into balls and place balls on a parchment-lined baking sheet ~1.5 – 2 inches apart.
  9. Bake cookies for ~18 minutes, until golden brown and cookies reach an internal temperature of 160 degrees.
  10. Remove from oven, and cool on rack until room temperature.
  11. Serve ambient.

Recipe Tip

Scooped cookie dough balls can be stored frozen. Be sure to thaw out frozen cookie dough for ~1 hour before baking. Otherwise, cookies will not rise properly.

About This Recipe

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